"Milk, white and dark chocolate are elegantly blended together to make this distinctive dessert."
Ingredients
For Chocolate Mousse:
3 cups heavy whipping cream, divided
12 ounces (2 cups) semi-sweet chocolate chips
2 pirouette cookies (optional, for garnish)
For Chocolate Bowls
3 bags chocolate candy melts, any colors
4 balloons
Cooking spray
Instructions
For Chocolate Mousse:
Microwave 1 cup of heavy whipping cream in a large microwave safe bowl for 1 minute. Add the chocolate chips, stir slightly. Microwave the mixture for another 30 seconds, then stir until the chocolate is fully melted and the mixture is smooth, silky and a rich chocolate color. Set aside to cool.
In the bowl of a stand mixer (or using a large bowl and hand mixer) whip the remaining 2 cups cream on high speed until it is stiff.
Add the whipped cream to the bowl of now-cooled chocolate ganache, and fold gently to combine. It’s okay if there’s still some white flecks of whipped cream in your mixture – just be careful not to overmix, or the whipped cream could deflate.
Cover the bowl tightly with plastic wrap and place in the fridge for at least two hours until you’re ready to serve.
To serve, either transfer the mixture to a piping bag and pipe into bowls, or simply scoop the mousse with a spoon into serving bowls.
For Chocolate Bowls
Inflate two balloons to your desired bowl size. Wash well, and dry thoroughly. Then, spray liberally with a nonstick cooking spray, or coat with some olive oil. Rub the balloon to ensure the nonstick spray is applied evenly.
In a microwave-safe bowl, melt ½ a bag of chocolate melts according to the package directions. This should be your “base color,” or whatever you want the main structure of the bowl to be. I used dark chocolate melts.
Once melted, use a silicone spatula to spread the melted chocolate over the balloon to the desired height of your bowl. I recommend doing this over the sink, as it is likely to drip and cause a mess. Make sure the layer is thick enough that you can no longer see the balloon through the chocolate.
Place a spoonful of melted chocolate onto parchment paper on a baking sheet. Once you are done with your base layer, place the balloon chocolate-side-down onto the tray, and hold it in place for a few seconds to let it set. Move the whole tray to the fridge to chill for 15 minutes.
If you are making more than one balloon, repeat this process with your second balloon while the first waits in the fridge.
After the base layer of chocolate has set, it’s time to add your accent colors. Add ¼ package of chocolate melts (in whatever accent color you choose) to a piping bag or Ziplock (be sure to close with rubber band to prevent leaking!). Microwave until melted, and massage the bag to ensure all chocolate melts are melted. Cut off the tip of the bag (as wide or as narrow as you wish, depending on the design you’d like). Take one of the now-cold balloons from the fridge, and pipe the accent color onto it in whatever pattern you choose. Once you are done, return the balloon to the fridge and allow to chill for another 15 minutes. Repeat this step for as many balloons or colors that you have.
Once the chocolate has set, remove balloons from fridge. Cut a very small hole in the top of the balloon, near the tie (you want it to deflate as slowly as possible, not pop!). Slowly peel the balloon away from the bowl until it is completely removed. Return bowls to fridge until you’re ready to serve.
Recipe by hOhm Cooking at http://hohmcooking.com/2020/04/27/recreating-neopets-food/